Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 5 minutes. Add spinach; cover and simmer 2 minutes or until spinach is wilted. Top with olives.

1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together beef broth and cornstarch.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms to skillet, and sauté 6 minutes or until tender. Stir in broth mixture, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

1. Bring a medium pot of salted water to a boil. Add the sweet potatoes and boil until just tender, 5 to 10 minutes. Drain the sweet potatoes and transfer them to a large glass or stainless-steel bowl.

2. In a small frying pan, heat the 1 tablespoon oil over moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham, scallions, and cranberries.

3. In a large glass or stainless-steel bowl, whisk the vinegar, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.

4. Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.